SSushi

new sashini flavours dropped???


I’m a non-vegan sushi chef working on a vegan Sashimi rn. Wanted to ask you guys – if you could have any flavour Sashimi, like Saffron or Truffle Sashimi, which tastes would you have wanted?

28 comments

  1. Wtf kind of foolery is this shit? So it’s just sliced raw vegetables with oil?? You vegans are insane.

  3. This is so interesting. What do you use for the “fish”? Do you try to use Japanese produce, or is it some amalgamation of materials meant to mimic specific types of fish (à la Beyond Meat)? Do you mimic the flavor of fish, the texture, both or neither?

  4. I’ve never had saffron nor truffles, so I’d pick the one with a stronger flavor that stands out. Perhaps, uh, saffron. I heard it has a stronger flavor.

  6. I would be into similar-to-non vegan flavors presented in new or novel ways. Things like multiple types of seaweed sushi or something umami forward like soy mushrooms.

  7. I just went to a vegan sushi place and it was surprisingly good. Called Tane Vegan in Honolulu. They didn’t serve sashimi but just nigiri and rolls.

  8. Ooh vegan sashimi? Very interesting concept. What about Nigiri? Soy steeped shiitake mushrooms with a yuzu vinaigrette, konyakku with yuzu kosho, dashi yamakake gunkan, carrot based sake nigiri, tomato based spicy tuna replacement. Those are just some ideas. While you can incorporate more earthy flavors, I feel like ocean water flavors and seaweeds work wonders with the flavors.

  10. capers, something umami heavy, olives, kimchi. i think you could take inspo from the flavors of charcuterie boards but I fear that’s too western leaning flavor pallet wise.

  12. If you want raw fish, then you should eat raw fish. I understand if you can’t because of health reasons, but if it’s because you “feel bad” for the fish or something then that’s strange.

    I only eat meat because I feel bad for the plants when I eat vegetables.

  13. I love the taste of fried Brussels sprouts, or baked cauliflower/eggplant (which could resemble more a charred/cooked fish sashimi) in terms of more raw tasting vegetables I like some mushrooms when they’re raw but not as strong as truffels, or perhaps slightly cooked asperge tips, nonetheless interesting to think about.

  16. I’ve seen a Konnyaku sashimi substitute in Japanese grocery stores. They had a yuzu flavor. Could be interesting! It’s in the tofu section

  19. If you want a vegan sashimi idea, I know that the traditional “vegan sashimi” is made of konnyaku slices with a miso dipping paste.

    Maybe that would help.

  20. I’ve always wanted to try eggplant-based unagi in nigiri form. Or some other vegan unagi alternative. Just sweet, smoky, savory, and a little crisp around the edges. Maybe burdock or sun choke or something. For sashimi alternative, you’d probably need a vegetable with more structure than eggplant

  22. If you haven’t already, check out some stuff on newer fermentation techniques. you can get some pretty incredible “fishy” (and so many other fun) flavors from things like koji and other enzymatic ferments. Lacto-fermented koji water has an uncanny resemblance to clam/shellfish stock. Noma Guide to Fermentation is a great resource to help get started. PM if you need anything.

  24. Watermelon marinated in shoyu/dashi and then baked can be a pretty visually convincing maguro. I haven’t nailed the flavor yet, but it’s worth checking out.

  25. I mean I want my sashimi to taste like… sashimi? I don’t know if I even understand the question here. I want my sashimi to taste like what it is: fish… not something like truffles or saffron.

  28. Salmon sashimi

    I’ve had vegan “salmon” sashimi but didn’t taste like salmon. Why didn’t they make it first? Are they stupid?

    Jokes aside, holy hell!!

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I’m very new to sushi so can someone tell me if this tuna looks good (quality and price)? Pls don’t be rude ab it🥲❤️

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